Our body did not evolve on a raw food diet. We had fire very early, and discovered just as early that cooking our prey made it safer. Fewer cave brothers died eating the cooked meat versus raw meat. So they stuck to it. And, now hundreds of thousands of years later, our body is not equipped for it. You will not get the same nutrients as much of the meat is too tough for our digestive enzymes to thoroughly break down on their own.
We are not like primitive animals that can still eat raw meat.
Other animals can also tolerate a higher pathogenic load in their diet because their own gut microbiome (and to some extent their digestive enzymes) are far and aware superior to ours for that specific approach in eating. Our gut biome is weak in comparison. And there's nearly nothing you can do about that. You could improve it a bit by foregoing all modern medicine and living off the land (with cooked meals but still off the land, i.e. nothing processed, nothing that isn't found in nature, etc), but good luck with that unless you were born into such an environment. And then there's still the factor of what we've evolved/adapted over time, what we can accommodate in our biome.
Little differences like that are often what fuels "traveler's diarrhea" - different endemic pathogens that our weak gut biome isn't equipped to tolerate immediately. Given some time the body in general sheds the pathogens, but that's not guaranteed.
However, there *are* some things that can be consumed raw, though it is never guaranteed we'll walk away perfectly healthy. Often? Yes, but not always, again due to unfortunate pathogenic contamination.
For instance, raw eggs are generally fine. And I believe we can absorb all the nutrients efficiently. Good egg sources matter, however. And generally natural (usually brown) eggs are going to be better for that - the American bleached white chicken eggs have thin shells which necessitates cold storage to minimize contamination. Most of the time any bacteria are stuck living on the outer shell, but the thin bleached shells can allow buggers to slip through to the goods on the other side.
Also whole cuts of beef are generally safe cold rare. Never entirely though, always at minimum sear all surfaces over high heat. The interior of such solid cuts could still be bloody and ice cold and 99% of the time safe to consume. Internal parasites are more rare in beef than other domesticated livestock, though not impossible. That's also only true for whole cuts. Contamination generally occurs on the surface of whole cuts, post-slaughter, which is why flash searing works because they stick to the surface. But ground beef means the previously exposed surface of solid cuts is now mixed throughout the final ground product. Which is why, to be perfectly safe, a burger should be well done. But nobody wants that, so we all gamble a little. Oh well. But beef tartar? Hell no, not that I even think I would be remotely interested in that flavor/texture profile, but I'd also want to personally observe the entire butchering process, observe the perfect sterilization of the beef grinding machinery, etc. If all variables are controlled perfectly, you can have *probably, quite likely* safe raw beef. But no thanks.
But NEVER consume raw pork or birds though. It's practically written in stone that you would eventually get just about the worst parasites imaginable. Especially if they aren't farm-raised livestock.
Frankly, besides the safety factor, our ancestors were on to something with fire. Dead animals just taste better once they've been put through fire. The chemical reactions (the maillard reaction for starters) involved with cooking completely changes the flavor profile.
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